Gamja Bokkeum (Shredded and sauteed potato)

Gamja Bokkeum (Shredded and sauteed potato)

감자볶음 Another popular side dish for a ban chan array. Gamja bokkeum retains a firm texture with a slight crunch when well prepared. Servings: 4 Cooking Times Preparation Time: 2 minutes Cooking Time: 4 minutes Total Time: 6 minutes Ingredients 2 large red (or 1 large russet potato) (8 to 10 ounces) … Read more

Oi Bokkeum (Seasoned and sauteed cucumber)

오이볶음 Servings: 4 Cooking Times Preparation Time: 13 minutes Cooking Time: 3 minutes Total Time: 16 minutes Ingredients 1 each Korean Long Cucumber (Substitute English cucumber) (about 10 ounces) 1 1/2 teaspoon salt Seasoning Mix 1 teaspoon Soy Sauce 1 medium Green Onions, chopped 2 cloves garlic 1 teaspoon kkaesoogeum 1 teaspoon … Read more

Oiseon – Korean Stuffed Cucumber

Cucumber doesn’t always need a salad or to be pickled. Servings: 8 Cooking Times Cooking Time: 35 minutes Total Time: 30 minutes Ingredients 4 medium cucumbers 2 each eggs 1 medium carrot 4 each Pyogo (Shitake) mushroom 2 tablespoons salt 2 teaspoons roasted sesame oil 1/2 pound lean Beef Marinade 2 tablespoons … Read more


A seasoned red pepper sauce/paste that accompanies many Korean meat dishes

Korean “Sticky” Rice

Servings: 2 Ingredients 1 or more cups short or medium grain white rice 1 1/4 cups water per 1 cup of rice (1 cup uncooked rice yields approximately 2 cups cooked rice)   Procedure Choose Rice: Use a Calrose style Short or Medium Grain white rice, although any uncooked short or medium … Read more

Kimchi – Napa Cabbage Kimchi (Baekju gimchi)

배추 김치 Baechu Kimchi (Napa Cabbage or Chinese Cabbage Kimchi) is probably the most common type of kimchi. The elongated heads have a semi-sweet flavor that goes well with ginger, garlic, and dried red chili peppers. Baechu Kimchi was originally made with cabbage and beef stock. It wasn’t until after the Japanese … Read more

Shigimchi Namul (Seasoned Bunch Spinach)

Servings: 4 Cooking Times Preparation Time: 8 minutes Cooking Time: 1 minute Total Time: 10 minutes Ingredients 8 ounces bunches fresh bunch spinach(stem & leaf, not the bagged leaves) 2 small green onion, chopped 3 cloves garlic 1 teaspoon kkaesoogeum (sesame salt) 1 teaspoon toasted sesame seed Optional: 1 teaspoon sesame oil … Read more

Baechu Kimchi

Korean (Napa) Cabbage kimchi is the most common kimchi found in or out of Korea. Nearly every Korean household and restaurant has some variation of this dish available year round. Ingredients 2 heads napa cabbage (approximately 2 lbs) 1/2 cup salt (for brine) 1/4 small Daikon radish 8 each spring or green … Read more


(호박전 Hobakjeon) Another popular snack/banchan dish. Jeon type dishes are often prepared on holidays, birthdays, or other special days. Jeon is commonly eaten as an appetizer, as banchan (small side dishes), or as anju (drink snacks). Hobakjeon is normally prepared using zucchini, but other squash may be substituted. Ingredients 2 each large … Read more

Nokdu Bindaetteok – Mung Bean and Kimchi Pancake

녹두빈대떡 Nokdu Bindaetteok dates back to at least the late 15th or very early 16th century and was originally considered a “poor man’s pancake”. Today it is a popular appetizer or snack and is served in many Korean restaurants. Ingredients Batter Ingredients : 7 ounces mung beans 12 ounces water (to soak … Read more

Korean Picnic, Street, and Snack Food Recipes: Kimbap 김밥

Often called Korean sushi, Kimbap is a Korean dish made up of seaweed, seasoned rice, and an assortment of other ingredients usually formed into a roll, then sliced and served. Kimbap/Gimbap is one of those dishes where nearly anything can be included. The more traditional versions include as fillings: Danmuji – Yellow … Read more

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